Quick & Easy Banana Muffins
Banana muffins are the ultimate comfort food, perfect for breakfast, a midday snack, or dessert.
Whether you have overripe bananas to use up or simply crave something sweet and wholesome, this quick and easy recipe will have muffins on your table in no time.
With just a few pantry staples, you can create moist, fluffy banana muffins that everyone will love.
Fluffy banana muffins infused with warm cinnamon flavor — moist, fragrant, and wonderfully comforting. The crunchy touch of chopped walnuts adds an extra layer of delight!
An easy and tasty treat, ideal for making good use of overripe bananas.
The Best Banana Muffins : Quick & Easy
While preparing banana bread has become very common in many homes worldwide, trying out banana muffins is the next best thing. Not only is the recipe easier to prepare and more convenient, but you’re getting an extraordinary taste and a versatile dessert for everyone to enjoy.
It usually takes you around 30 minutes to bake your own banana muffins, so it’s definitely one of those cool, interesting recipes that you should try out even if you don’t have a lot of time!
I love baked banana desserts — banana bread has always been my go-to — but banana muffins are quicker to make and so easy to take along for a picnic or snack on the go.
My daughters are muffin lovers, and since a few overripe bananas were sitting sadly in the fruit basket, we turned them into these soft, fragrant muffins for our midweek treat.
There always seem to be a few bananas left behind in the fruit basket that ripen a bit too much. The best way to save them? Turn them into something delicious — like fluffy pancakes, a moist banana cake, or even crispy banana fritters!
These banana muffins are quick and easy to make — the perfect weekday treat! The recipe calls for just a handful of simple ingredients: flour, sugar, milk, baking powder, and of course, bananas and chopped nuts.
Enjoy them for breakfast or during a relaxed Sunday brunch — a delicious and cheerful way to kick off your day!
A great recipe that doesn’t require fancy ingredients
These quick and easy banana muffins are a must-try for anyone who loves baking with minimal effort.
They’re versatile, satisfying, and a great way to use up leftover bananas. Plus, your kitchen will smell amazing while they bake! Try them today and see why they’re a timeless favorite.
We all want to try out a recipe that’s tasty, enjoyable, but also easy to prepare and inexpensive. Realistically, a lot of recipes these days tend to be difficult to prepare, and some even cost a lot of money if you want to acquire all the ingredients and do them properly.
That’s not the case with the banana muffin recipe. It’s an easy recipe to try, very affordable, and there’s little room for error. Instead, the guidelines are seamless; you can follow them with ease, and you’ll have no problem getting the intended results.
The great thing about these banana muffins is that you don’t need a mixer or any fancy equipment — just a bowl and a whisk! Simply combine the ingredients, pour the batter into muffin tins, and voilà — you’ll have soft, lightly sweet, and perfectly flavorful muffins in no time!
I find that the walnuts add a lovely depth of flavor and pair beautifully with the bananas. But if you’d rather skip them, feel free to swap in chocolate chips or blueberries instead.
Because of the walnut topping, these muffins develop a light, irresistible crunch on top — a little detail that makes them impossible to resist!
Easy variations to try
- A very common approach is to use thawed, frozen bananas instead of fresh ones. That way, you don’t need to look for some fresh bananas constantly. You can buy in bulk, freeze them and prepare your banana muffins at any given time. If you go with frozen (then mashed) bananas, you want to combine them with any liquid before you plan to add the butter.
- If you tend to use unsalted butter, remember that you can find certain alternatives. Canola or vegetable oil can be good replacements if you’re looking to have a dairy-free muffin recipe.
- Some people like adding chocolate chips to their batter before they bake it. While it’s not mandatory, this will add extra flavor and it will bring in a more cohesive result with the recipe.
- Remember to add some extra sprinkles on the top; usually, you can do that with turbinado or granulated sugar. Add some of that before baking, and you’ll enhance the look of your banana muffins in no time.
- Before you start filling the muffin cups, you can choose to include chopped nuts or other mix-ins. That’s a great way to customize the recipe while trying out something new.
Why You’ll Love This Recipe:
Simple Ingredients, no need to shop for fancy items—this recipe uses everyday ingredients you likely already have.
Quick to Make, prep time is only 10 minutes, and they bake in under 25 minutes.
Add chocolate chips, nuts, or spices to make them your own.
These muffins are a hit with kids and adults alike.
Ingredients You’ll Need
- 1 ½ cup Flour : I use all-purpose flour, but whole wheat flour works beautifully too if you prefer a more rustic texture.
- ½ cup Butter : Melted and cooled before mixing.
- Spices : A touch of cinnamon pairs wonderfully with bananas. You can also add a pinch of nutmeg or a splash of vanilla for extra warmth.
- 3 Bananas : Choose ripe bananas! Both banana bread and muffins turn out best with very ripe ones — they mash easily and add natural sweetness and flavor. The riper the banana, the better the taste.
- 1 cup Nuts : If you have some in your pantry, don’t skip them! Walnuts or pecans both add a lovely crunch and nutty aroma.
- ¾ cup Sugar : I like to use brown sugar — it gives muffins a deep, caramel-like flavor. You can replace it with coconut sugar, but keep in mind that it’s a bit less sweet.
- 2 Eggs : Use room-temperature eggs for better mixing and texture.
- 1/2 tsp Baking powder and 1 tsp baking soda : I always include baking soda — it helps make the muffins light and fluffy, just like in cookie recipes.
- Milk : Optional, but if the batter feels too thick, add 1 to 2 tablespoons of milk to loosen it up slightly.
How to Make the Best Banana Muffins
Step 1. Preheat your oven to 350°F (180°C) and line a muffin tin with paper liners.
Step 2. In a large mixing bowl, mash the ripe bananas with a fork until smooth. Add the melted (and cooled) butter and brown sugar, then whisk until everything blends together beautifully.
Step 3. Add the eggs, vanilla extract, and a pinch of cinnamon. Mix again until the batter is silky and uniform — your kitchen should already smell amazing!
Step 4. In another bowl, combine the dry ingredients : flour, baking powder, baking soda, and salt. Gently fold them into the wet mixture — no need to overmix; a few small lumps are perfectly fine.
Step 5. Stir in the chopped walnuts for that delightful crunch in every bite.
Step 6. Spoon the batter into your muffin cups, filling each about three-quarters full. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
Step 7. Once baked, transfer the muffins to a wire rack and let them cool slightly (if you can resist!). They’re wonderful warm, with a pat of butter or a drizzle of honey.
How to make Banana Muffins :
- Start by mashing the bananas, then stir in the melted (and cooled) butter and the brown sugar.
- Whisk until everything is well combined.
- Next, add the eggs, vanilla extract, and cinnamon, mixing until the batter is smooth.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture — don’t overmix. Then stir in the chopped walnuts.
- Divide the batter evenly among muffin cups and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer the muffins to a wire rack and let them cool before serving.
Reasons to give this recipe a try
- It’s a recipe that can help soothe your digestive tract while also regulating the bowel movement and preventing indigestion.
- Additionally, it can be a great way for you to lower your blood pressure, thanks to the high potassium content. That also helps regulate the water balance in your body.
- Brown sugar has more iron when compared to white sugar. That helps you boost your energy levels, while also keeping blood cells healthy as well.
- It’s always a good idea to use ripe bananas; those with brown spots tend to be ideal because they are sweet yet still very easy to eat and enjoy.
- Once you finish the muffins, I recommend letting them cool for 10 minutes before you serve them. If you plan on storing them separately, make sure they are cooled down before placing them anywhere!
- Greasing the muffin molds can be a nifty idea, and it will allow you to ensure the muffins won’t stick to the pan.
Optional Add-Ins:
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How can you store your banana muffins?
Once you prepare the banana muffin recipe, it’s very important to know how to store these muffins properly. The most important thing is to add them in an airtight container.
Keeping them at room temperature is more than enough (they can last up to 5 days that way).
If you want, you can choose to freeze them for up to 3 months and thaw them to get them back to room temperature.
Tips for Success :
- Use overripe bananas for the best flavor and natural sweetness.
- Don’t overmix the batter; a few lumps are okay.
- If you don’t have muffin liners, grease the tin thoroughly to prevent sticking.
The banana muffin recipe is ideal if you want a great, simple, and fun baking recipe. It’s an easy recipe to prepare and a great alternative to banana bread.
On top of that, kids love this recipe, and you can easily adapt it to your style/preference.
Banana muffins are the ultimate comfort food
Ingredients
- 1 ½ cups all-purpose flour
- 3 ripe bananas medium-sized
- ½ cup melted and cooled butter
- 2 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¾ cup brown sugar
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (180°C).
- In a large bowl, mash the bananas, then add the melted and cooled butter along with the brown sugar.
- Whisk until the ingredients are well combined.
- Add the eggs, vanilla extract, and cinnamon, and mix until smooth.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture — do not overmix. Then, stir in the chopped walnuts.
- Divide the batter evenly among muffin cups and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer the muffins to a wire rack and let them cool before serving.
